Sausage and Bean Ragout

    This soup competes with any soup Olive Garden could put in front of you.  It is AMAZING.  And so easy. I love soups!  I especially love how colorful this one is, and it's chalked full of meat so your husband will love it too! 

• INGREDIENTS
• 
  
• 1 pound ground beef
• 1 pound hot Italian pork sausage, casing removed
• 1 large onion, chopped
• 4 cloves garlic, minced
• 3 1/2 cups Chicken Broth 
• 1/4 cup chopped fresh basil leaves
• 2 (14.5 ounce) cans italian style diced tomatoes
• 1 (16 ounce) can white kidney beans (cannellini), drained
• 1/2 cup uncooked elbow pasta
• 1 (6 ounce) package fresh baby spinach leaves
• 1/3 cup grated Romano cheese (or grated parmesan) 

DIRECTIONS

1. Heat beef, sausage and onion and cook until meats are browned, stirring to separate meat. Add garlic and cook 30 seconds.
2. Add broth, basil (I didn't have fresh basil, so I used dried.  Add it to taste but use at least 1/2 tsp), tomatoes and beans. Heat to a boil. Cover and cook over low heat 10 minutes, stirring occasionally. Add pasta and cook until pasta is done.
3. Add spinach and cook just until spinach is wilted, stirring occasionally (the spinach should wilt almost immediately so don't leave it.  Stir it in and it should be wilted within a minute). Remove from heat and stir in cheese. Serve with additional cheese.